Authentic Mixed Dal Adai Recipe – South Indian Crispy Pancakes

Last Updated on 4 months by Neha Deshmukh

Authentic Mixed Dal Adai Recipe – South Indian Crispy Pancakes

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Adai. These aren’t just pancakes; they’re crispy, savory, and packed with flavour. I remember my grandmother making these for us on special occasions, and the aroma would fill the entire house. It’s a bit of work, but trust me, the result is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

Adai is a South Indian staple, especially popular in Tamil Nadu. It’s a fantastic way to use up leftover dals and rice, transforming them into a delicious and satisfying meal. It’s naturally gluten-free, and incredibly versatile – you can adjust the spice level to your liking and serve it with a variety of chutneys and sambar. Plus, who doesn’t love a crispy pancake?

Ingredients

Here’s what you’ll need to make these amazing Adai:

• 1 cup par-boiled rice
• 1 cup whole skinned urad dal
• 1 cup mix of toor dal or peas dal and channa dal
• 5 dry red chillies (adjust to your spice preference!)
• A few curry leaves
• 8 shallots (sliced thin) or 1 small onion
• ¼ tsp asafoetida powder (hing)
• ½ cup grated coconut (optional)
• 1 tsp salt
• ¼ tsp turmeric powder
• As needed gingelly or Indian sesame oil

Ingredient Notes

Let’s talk ingredients! Using par-boiled rice (idli rice is perfect) is key for that slightly grainy texture. It holds its shape beautifully. Urad dal is what gives the adai its binding and lovely flavour.

Now, about the dals – this is where things get interesting! Traditionally, a mix of toor dal and channa dal is used, but you can experiment. Some families add moong dal or even a little masoor dal. It’s all about finding what you like best.

The coconut is optional, but it adds a subtle sweetness and richness. And don’t skip the gingelly (sesame) oil! It’s the traditional oil used for cooking adai and imparts a unique, nutty flavour. You can use other oils, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get down to making the adai!

1. First, soak the rice, urad dal, and mixed dals separately in plenty of water for at least 2-4 hours. Add the dry red chillies to the bowl with the urad dal.
2. Now, it’s grinding time! Grind the urad dal with minimal water to a coarse paste. You want it to be slightly grainy, not super smooth. Repeat with the rice, grinding it to a similar grainy texture.
3. Next, grind the mixed dals and soaked chillies (or use chili powder if you prefer) into a smooth paste. If you’re using coconut, add it in during this step.
4. Combine all the ground mixtures in a large bowl. Add the salt, asafoetida, sliced shallots (or onion), and torn curry leaves. Mix everything together really well. Add water gradually, until you reach a dosa batter consistency – it should be pourable but not too runny.
5. Heat a flat griddle or tawa over medium heat. Drizzle a little gingelly oil around the edges.
6. Pour a ladleful of batter onto the hot griddle and quickly spread it into a circle. Don’t worry about making it perfect! Drizzle a little more oil around the edges.
7. Cook for 1-2 minutes, until the bottom is golden brown and crispy. Then, flip it over and cook the other side for another minute or so.

And that’s it! Your adai is ready.

Expert Tips

• Batter Consistency is Key: If the batter is too thick, the adai will be hard. Too thin, and they’ll be flimsy.
• Hot Griddle: Make sure your griddle is hot enough before pouring the batter. This helps achieve that crispy texture.
• Don’t Overcrowd: Cook one adai at a time to ensure even cooking.

Variations

• Lacy Adai: For those beautiful, lacy adai, thin the batter with a little extra water. Pour it in a circular motion, creating gaps, and cook until super crispy. My friend Lakshmi makes the most incredible lacy adai!
• Vegetable Adai: Feel free to add finely chopped vegetables like onions, carrots, or capsicum to the batter for extra flavour and nutrition.
• Spice it Up: Add a pinch of red chilli powder or a finely chopped green chilli to the batter for a spicier kick.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

Adai is naturally gluten-free, as it’s made with rice and lentils.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of red chillies to control the spice level. For a milder adai, remove the seeds from the chillies before soaking.

Festival Adaptations (Pongal, Makar Sankranti)

Adai is often made during Pongal and Makar Sankranti festivals in South India. It’s considered an auspicious dish and is enjoyed with family and friends.

Serving Suggestions

Adai is best enjoyed hot and crispy! Here are some traditional accompaniments:

• Coconut Chutney
• Tomato Chutney
• Sambar
• Avial
• Pickles

Storage Instructions

Leftover adai can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a griddle or in a pan until crispy. The batter can also be refrigerated for up to 3 days.

FAQs

What is the best type of rice to use for Adai?

Par-boiled rice (also known as converted rice or idli rice) works best. It gives the adai a nice grainy texture.

Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 3 days. Just give it a good stir before using.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a pungent spice that adds a unique flavour to Indian dishes. If you can’t find it, you can omit it, but it does add a lovely depth of flavour.

How do I achieve the lacy texture in the Adai?

Thin the batter with a little extra water and pour it in a circular motion, creating gaps. Cook until crispy.

What are some traditional accompaniments for Adai?

Coconut chutney, tomato chutney, and sambar are classic accompaniments.